Broth Pesto with Pasta, Peas, and Chicken recipe

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Ingredients

4 cups reduced-sodium vegetable broth
1 (8 ounce) package seashell pasta
1 tablespoon butter
2 tablespoons chopped spring onions
1 (12 ounce) package Quorn™ Chicken-Style Recipe Tenders
1 cup sweet peas
3 tablespoons pesto sauce, or more to taste

Nutrition Info

417.3 calories
carbohydrate: 59.1 g
cholesterol: 11.4 mg
fat: 11.5 g
fiber: 6.8 g
protein: 23.2 g
saturatedFat: 4 g
servingSize: -
sodium: 740.9 mg
sugar: 6.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the vegetable broth into a saucepan, and bring to a boil. Stir in the pasta, and boil over medium-low heat until tender, about 8 minutes. Drain pasta, and reserve broth.

  2. Heat the butter in a skillet over medium heat, and stir in half the spring onions, cook and stir until the onions begin to soften, 2 to 3 minutes, then add the vegetarian chicken-style pieces. Cook until vegetarian pieces are browned, about 3 minutes per side, then stir in remaining onion and green peas. Pour 1/2 cup of reserved vegetable broth into the skillet. Bring the mixture to a boil, cook for 1 to 2 minutes to cook the peas, and stir in the pasta and pesto sauce. Mix in an additional 1/2 cup of broth to form a creamy sauce.

Recipe Yield

4 servings

Recipe Note

A deliciously creamy pasta dish that doesn't use any cream. The vegetable broth mixed with fresh pesto makes a very flavorful sauce. You can use real chicken but you should try the Quorn® stuff -- it's really good.

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